Sweet-Tart 3-Bean Salad

Sweet-Tart 3-Bean Salad: Submitted by: Kimmo Vallema | Date Added: 20 Dec 2020 Ingredients:

1 pound (455 g) fresh green beans, halved and ends trimmed

1 can (15 ounces, or 425 g) dark red kidney beans, drained and rinsed

1 can (15 ounces, or 425 g) white kidney beans, drained and rinsed

1/2 green or red bell pepper, finely chopped

1/4 large Vidalia onion, finely chopped

1/2 cup (120 ml) raw apple cider vinegar

1/4 cup (50 g) Sucanat, sugar, or xylitol

1/3 cup (80 ml) flaxseed oil (or olive oil)

3/4 teaspoon salt

1/4 teaspoon fresh-ground black pepper

Cooking Instructions:

Steam the green beans in a large pot for 5 to 10 minutes or until tender-crisp. In a large bowl, combine the green beans, both kinds of kidney beans, bell pepper, and onion.

In a small bowl, whisk together the vinegar, sweetener, flaxseed oil, salt, and pepper.

Dress the beans, to taste, and toss to coat. Let the beans marinate for 3 hours to overnight in the refrigerator, stirring occasionally to recoat. Drain off the excess marinade and serve cold or at room temperature.